How To Make Strawberry Wine
Add juice and zest of a lemon.
Mash the strawberries to release the juice.
Add tannin or tea.
Boil 6 pints / 3.5 litres of water and dissolve in the sugar.
Pour the hot sugar liquor over the strawberries and stir.
Add up to ½ gallon / 2 litres of boiled cooled water.
Add the campden tablet (crushed) and stir.
Mix in the pectolase (pectic enzyme).
Next day add the yeast.
Add the yeast nutrient.
Stir daily for one week.
Ferment in loosely covered fermentation bin for around a week.
Strain off the strawberry must through a staining cloth into a clean demijohn.
Fit bung and airlock and leave in warm position to ferment for around 2 weeks.
Rack into a clean demijohn.
This wine may need sweetening with with small amounts of sugar syrup, this will revive fermentation and increase wine strength, so be careful not to over sweeten.
When the strawberry wine to completely clear rack again.
Leave for a further 2 months before bottling.
Strawberry wine recipe makes a beautifully pale rosé medium table wine, its an elegant wine so beware as it may fade if not kept in a cool dark place. Ideally keep the wine six months before drinking.
Tip: If you use a dark glass demijohn you can avoid the problem with fading, or just wrap your demijohn with brown paper.
Preparation time: 40 minutes
Initial fermentation time: 7 days
Time to be ready to drink: 6 months
4lb / 1.8kg strawberries (use fully ripe or even soft).
2.25lb / 1kg sugar.
1 lemon.
1 tsp / 5g pectolase (pectic enzyme).
1 tsp / 5g yeast nutrient.
½ tsp / 3g tannin or cup strong tea (no milk or sugar).
1 tsp / 5g all-purpose wine yeast.
Sweetness: Medium
Calories per bottle: 400 approx
Yield: 6 bottles
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